Gluten Free Cornbread Recipe
Soft and fluffy, this Gluten Free Cornbread Recipe is so easy to make! Far from dry, this cornbread recipe is moist, tender, and sweet. The perfect side dish for the holidays or any meal, you're going to want to make a double batch as they'll disappear fast.
Servings 12
Calories 115kcal
Ingredients
- 1 cup gluten-free all propose flour
- 1 cup gluten-free corn meal
- ¼ cup granulated sugar
- 2 teaspoons gluten-free baking powder
- ½ teaspoon salt
- 2 eggs room temperature
- 1 cup dairy-free milk
- ¼ cup melted butter
Instructions
- Preheat the oven to 350˚F and grease an 8x8 square cake pan with butter or coconut oil. Set aside.
- In a medium bowl, add all propose flour, corn meal, sugar, baking powder and salt. Mix well until combined.
- In another medium bowl, beat together eggs, milk and melted butter. Pour the wet ingredients into the dry ingredients and stir well.
- Transfer the batter to the greased pan and bake for about 25-30 minutes or until a toothpick is inserted in the center and comes out clean.
- Remove the bread from the oven and cool it on a rack for 5 minutes before cutting; serve warm with butter on top.
Video
Notes
- Do not overmix the batter as it'll lead to a tough cornbread.
- Avoid overpacking the flour when measuring it as it will lead to a dense cornbread.
- Make sure the pan is greased or lined so the cornbread doesn't stick to the pan.
- To store: Put leftover pieces of cornbread into an airtight glass container at room temperature, it can last up to 3 days. Store in the fridge if you want it to last longer.
- To reheat: Rewarm leftover cornbread quickly in the microwave or bake at 350°F until warmed through.
- To freeze: Wrap individual pieces or the entire pan of cornbread in plastic and freeze.
Nutrition
Serving: 1/12 | Calories: 115kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Cholesterol: 41mg | Sodium: 251mg | Potassium: 44mg | Sugar: 5g